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Full Online Book HomeLearning KitchenOutdoor_cooking - Beef - Fired Up Southwest Fajitas
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Outdoor_cooking - Beef -  Fired Up Southwest Fajitas Post by :SilverSiR Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2261

Click below to download : Outdoor_cooking - Beef - Fired Up Southwest Fajitas (Format : PDF)

Outdoor_cooking - Beef - Fired Up Southwest Fajitas

1 package McCormick® Grill Mates® Southwest Marinade
1/4 cup olive oil
juice of 1 lime
2 tablespoons water
1 1/2 pounds flank steak
1 medium bell pepper, cut in strips
1 medium onion, cut in strips
1 package burrito-style flour tortillas
salsa (optional)
sour cream (optional)
shredded cheese (optional)

Combine Southwest Marinade, oil, lime juice and water in a self-closing plastic bag. Pierce steak with fork. Add steak, pepper and onion strips to marinade. Close bag. Turn bag to coat meat and vegetables. Refrigerate 30 minutes or longer for extra flavor.

Remove meat from marinade. Grill or broil to desired doneness. Lift vegetables from marinade; place in heated skillet or grill pan. Sauté vegetables over medium-high heat until tender. Discard any leftover marinade.

Cut meat into thin slices. Serve in warmed tortillas with vegetables; garnish with salsa, sour cream or shredded cheese, if desired. Fold over edges of tortilla.

Makes 8 fajitas

This recipe created by McCormick, Inc.
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Source: Better Homes and Gardens 1 (8-ounce) bottle Italian salad dressing 2 teaspoons finely shredded lemon peel 1 pound beef flank steak Lemon-pepper seasoning 1/2 pound fresh haricot vert or other young, tender green beans, trimmed 5 cups torn leaf lettuce 3 cups fresh watercress or arugula 1 medium cantaloupe, cut into wedges Teardrop or other cherry tomatoes (optional) Mix salad dressing and lemon peel. Sprinkle steak with lemon-pepper seasoning. Place steak in a plastic bag set in a glass dish; pour 3/4 cup of the dressing mixture over meat. Seal bag and marinate in refrigerator for 12 to 24 hours,

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1 pound ground beef 1 (4 ounce) can diced green chilies, drained 1 teaspoon beef bouillon granules 4 slices Monterey Jack cheese Preheat an outdoor grill for high heat, and lightly oil grate. In a medium bowl, mix the beef, diced green chilies, and bouillon. Shape into 4 patties. Grill patties 3 to 8 minutes per side, or to desired doneness. Top each patty with cheese about 2 minutes prior to removing from grill. Makes 4 servings